Banana Chocolate Chip Power Cakes {video}

These Banana Chocolate Chip Power Cakes are super moist protein-packed banana muffins with no oil or butter. These easy, healthy banana muffins will please even the pickiest of eaters!

This post was originally posted on 7/18/2014. It was republished on 2/5/19 with helpful recipe tips and photos.

THE BEST PROTEIN-PACKED BANANA CHOCOLATE CHIP MUFFINS

Do you like to prep food for the week over the weekend? Do you like to enjoy special breakfasts on Saturdays and Sundays? Me too and these yummy muffins are perfect for both of those situations! These Banana Chocolate Chip Power Cakes are excellent for a grab-n-go pre/post workout snack. They also make for a delicious breakfast. And they’re protein-packed, so they’ll keep you satisfied right up until lunch, especially when paired with yogurt, a smoothie or some eggs.

HOW TO MAKE HEALTHY BANANA MUFFINS – SO EASY!

First, you’ll want to preheat your oven to 350ºF. Then you’ll spray your muffin pan with a nonstick cooking spray and set it aside. I don’t recommend using paper liners because these muffins have a tendency to stick to those, but they come out so easy without the paper liners.

Next you’ll make the batter. The first step is to add the Kodiak Cakes Power Cakes Mix (see the recipe notes for other flour suggestions) into a large mixing bowl and set aside. Now mash up the bananas. The riper the better! Add the mashed bananas to the bowl with the flour. Stir the milk, egg, maple syrup, cinnamon and vanilla. Add the wet ingredients into the flour. Stir everything together until just combined.

Then fold in the mini chocolate chips. I like to save some back to sprinkle over the tops of the muffins before baking. It just makes them look so much prettier!

Next, you’ll divide the batter evenly among the sprayed muffin cavities, filling each one almost all the way up (about 3/4 full). Sprinkle tops with reserved chocolate chips and bake for about 22 minutes, or until the tops have domed and a toothpick comes out dry when inserted in the middle of a muffin.

And finally, be sure to cool the banana muffins in the muffin pan, placed on a wire cooling rack, for 5 minutes before removing.

KODIAK POWER CAKES MIX

To give the muffins the extra protein boost, they’re made with Kodiak Cakes Power Cakes Mix. Hence, the name “power cakes”. 😊 So, not only can you make over-the-top, delicious pancakes with Kodiak Cakes Flapjack & Waffle Mix, but Kodiak Cakes Mix also makes some incredible muffins. This post is not sponsored, I just really love sharing awesome products with you guys!

Kodiak Cakes Power Cakes is a blend of whole grain wheat flour and oat flour that it is packed with protein (14 grams of protein per 1/2 cup). This mix is quite adaptable… a great choice for waffles, pancakes and muffins (power cakes). If you don’t have Kodiak Cakes Mix, all-purpose, spelt flour or whole wheat flour would work too.

As I mentioned above, you can use other types of flour to make these muffins, but you can’t beat the nutritional stats of using Kodiak Cakes Mix and, be aware, the nutritional info of the muffins will also change. If you’re looking to try out Kodiak Cakes, my links above take you to the Target website and you can ship Kodiak Cakes to your house for free. Also, Kodiak Cakes is available in most grocery stores. I often buy it at Kroger and Costco. Even Walmart carries the mix!

Add Kodiak Cakes Mix to a large mixing bowl. Use a fork to mash banana in a separate mixing bowl or shallow bowl.

Combine mashed banana with milk, egg, maple syrup, cinnamon and vanilla extract. Add liquid ingredients to Kodiak Cakes Mix and stir until just combined. Gently fold in mini chocolate chips. I like to save a couple of tablespoons to top the muffins before baking and make them look prettier. 🙂

Use a large spoon to transfer batter to muffin pan and fill all 12 muffin cavities evenly; about 3/4 full. Sprinkle with extra mini chocolate chips.

Bake at 350ºF. for about 22 minutes or until golden brown and inserted toothpick comes out slightly moist. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Recipe Notes

BAKING RECOMMENDATIONS: These work best baking without muffin liners. Spray your muffin pan with nonstick cooking spray and you won't have any problems with these muffins sticking.

CHANGE IT UP: You could really go crazy with add-ins. Fold in up to 1/2 cup chopped dried cranberries or and/or chopped nuts like pecans or walnuts.

MAKE IT EGG FREE: I’m confident that these muffins will turn out well with flax eggs!

MAKE IT VEGAN: Substitute flax eggs for regular eggs, use a different type of flour, use dairy-free milk like almond milk and use maple syrup instead of honey.

MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the Kodiak Cakes Mix.

MAKE IT NUT FREE: Use a nut-free milk.

STORAGE RECOMMENDATIONS: Store in a covered container for up to 2 days and up to 1 week in the fridge. Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

*spelt flour, whole wheat pastry flour or all-purpose flour will work

**honey will work and if you want a sweeter muffin, consider adding another 1/4 cup maple syrup or honey

50 comments on “Banana Chocolate Chip Power Cakes {video}”

I think my favourite muffin will always be a classic chocolate chip, but banana definitely comes in a close second! And we’ve got a big summer fair/carnival thing starting this weekend, so I’m hoping to check that out if the weather cooperates!

Just made these and they are absolutely delish! I used kodiak cakes power mix (found your recipe on their website), semi sweet chocolate chips, and madhava coconut sugar. macro’s came to fat: 4g carbs:27g protein: 7g fiber: 2g. So easy to make. Thank you for this recipe! my husband is already calling it a breakfast staple! Haha.

I have made these delicious muffins several times and now the kids argue over “who ate all the muffins!” I had difficulty finding a cupcake liner that the muffin doesn’t stick to. Now I just don’t use liners. I have read there are parchment paper cupcake liners but have not found those. I’ve also substituted the plain kodiac pancake mix with the chocolate one and those cake out great as well. Just note that the chocolate mix has a higher sugar content. Kim, these are a hit with the entire family and now I have shared the recipe with my co-workers. Thank you!

These are a staple in my house. My husband eats 2 every morning for his breakfast. I was wondering though, would these fair well being made into actual pancakes? Or to add protein how do you think adding in some plain Greek yogurt would work?

Love it! So glad your family enjoys these as much as mine does. You could totally do pancakes adding in banana and mixing in protein. This recipe may work as is with a scoop or two of protein powder mixed in. I’m not really sure of exact measurements, though, since I haven’t tried it.

Hi Caty! It really should work without the egg because banana can be a substitute for egg. I haven’t actually tried it, though, so I can’t say for sure. Would love your feedback if you end up giving it a try!

Hi Kendra, I’m really not sure how this would work because the almond milk is so much more liquidy. Do you have any other milk product on-hand? You could try 1/2 cup Greek yogurt and 1/2 cup water. Let us know if you try it and how it works. Good luck!

These were incredible! Made them this morning for my toddler and they were a hit. I used Ripple milk, added spinach which I blended with the banana milk mixture, pinch of cloves and semi sweet chocolate chunks. Thank you for sharing!

Love this! By far the best muffins I’ve made! I blended some baby spinach right into the milk to add some greens. Not too sweet and the flavor is ahhhmazing! What nutrition calculator do you use? I’m having a hard time finding one that includes the Kodiac mix

These were so delicious! I added plain yogurt instead of bananas. I also added Matcha powder, vanilla extract, almond extract, and white chocolate chips instead of the cinnamon and milk chocolate chips.

Hi Krystal! I am also not a fan of bananas I only like them in smoothies. So I just made these muffins tonight with plain Greek yogurt. There was a note above in the recipe that said 209 grams of mashed bananas were used, so I turned that into ounces (well, google did) and it’s around 7.4 so basically I just bought (2) 5.3 ounces of wegmans Greek yogurt & I used one whole container and a little less than half of the other one! I think they turned out great! I really loved these muffins! I ate 3 omg! :))

These are cooling on the counter! I subbed Sukrin gold fiber syrup and some sukrin brown sugar for sweetner, and used lily’s choc chips, a bit more, and made full size (1/4 cup measure) cupcake size. result 2 grams fat, 8 carbs, 2 weight watchers freestyle points for those who wonder. did not figure calories. Thanks for delicious recipe.

P.S. Just had one. good. mine were a little dry, my banana might have been a bit smaller. Next time I would add a little yogurt or applesauce or more almond milk and more brown sweetner…but definitely a keeper.

I made these muffins and they are absolutely delicious and no too sweet, I added a bit more almond milk and they came out super moist. This will be my go to recipe to make muffins. I am assuming banana could be substituted with shredded carrots or zucchini as well.